Last Sunday we went to the Farmer’s Market in our new neighborhood – ahh! yes, we have a farmer’s market!!! – and picked up a variety of fresh produce, some zucchini flowers, blueberries, eggs, lettuce greens, gelato (that somehow never made it beyond noon on Sunday) and peaches.
Peaches were not a fruit I grew up loving, I was more of a basic kind of girl, apple, banana, orange, grapes, but after visiting enough Farmer’s Market and seeing and smelling the ripe little fruits they were hard to resist. Sometimes I’ll cut up the peaches with oatmeal for breakfast, or grill them with yogurt for dessert but this week I made them the main event for a dinner I am calling, “What Spices do I have in my new Kitchen Peaches and Chicken?”
Two bone-in chicken breasts, with the skin on
1 large onion
Butter for the pan and chicken
Olive oil for the pan and chicken
Splash of balsamic vinegar
Old Bay seasoning
A sprinkle of brown sugar
**You might notice there is a jar of jam (apricot) I never used it. Also the bag of slivered almonds was used for the spinach – yum!
I chop my onions to be a pretty decent size, so that they are a part of the dish, not just for flavoring. Next everything goes right in the chicken pan and into the oven. I also put a bit of chopped garlic under the skin of the chicken just for flavoring.On a whim I decided to throw in a splash of balsamic vinegar for color and a little more tart rich flavor. This baked at 400 with the top on for about 30 minutes. (My oven is a little finicky right now, so I kept checking, and I wouldn’t swear by that time or temperature.) With about 10 minutes left in the baking, I sprinkled on a teeny bit of brown sugar on the skin- for an extra sweet surprise.
>with combination of peaches and onions, it is almost like the beginnings of a chutney…